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Bacon, Egg & Cheese Toast Cups

Months ago our friend, Amy, had us over for breakfast and proudly showed us a picture she’d torn out of a magazine featuring bacon and egg toast cups. She thought the kids would get a kick out of eating them.

Amy had already done all prep work of rolling out the bread, tucking them into muffin tins and preheating the oven. When we arrived she popped them right in to cook. Trouble is that Amy and I had quite a bit of catching up to do while our kids were running around like maniacs and our husbands didn’t exactly pay attention to what was going on in the kitchen. The result was some seriously overcooked bacon and egg toast cups. They got thrown in the trash and we feasted on bagels instead. My kid and I finally just got around to recreating them. So glad we did. Now for the recipe…

Bacon, Egg & Cheese Toast Cup Recipe
Adapted from this Martha recipe [1].

Prep Time: 5 mins  Cooking Time:

6 slices wheat bread
6 slices bacon (we used turkey bacon)
4 eggs + 1 tablespoon milk, lightly beaten together
1/4 cup shredded cheddar or mozzarella cheese

Preheat oven to 375 degrees. Use a rolling pin to flatten bread. (We removed the crusts, you don’t have to.) Butter one side of the bread and then place buttered side down into a muffin cup. You’ll need to overlap the bread a bit to fit it all the way into the cup. Press against the sides to form a hole in the center. Repeat this for all 6 slices of bread and then lightly spray the insides with olive oil cooking spray.   Cook bacon on a paper towel in the microwave for 2 or 3 minutes. The bacon will not be crispy – it will just be par-cooked.  Place one par-cooked bacon slice in each bread cup and then pour some egg into each cup dividing evenly among all bread cups. Sprinkle the tops with cheese and bake in the oven for 20 minutes or until set. Use a butter knife to loosen bread cups. Serve warm.

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[1] this Martha recipe: http://www.marthastewart.com/recipe/bacon-egg-and-toast-cups

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